Hwang Jin-sun's Mala Beef
A dish of tender beef top blade steak and crunchy bamboo shoots and bell peppers, with the spicy tingle of doubanjiang and mala oil.
Ingredients needed 2 servings
Recipe
Cooking tips
- Coating the beef with egg and starch before flash-frying (a technique called 'sang' in Chinese cooking) seals in the juices, keeping the meat incredibly tender.
- When frying the doubanjiang, if the heat is too high it can burn and become bitter. Be sure to use low heat and stir until the oil turns a rich red.
- Mala oil loses its characteristic numbing, tingling flavor when exposed to high heat, so always add it at the very end, just before or after turning off the heat.
Recommended for
- Those who want to recreate an authentic, fiery, and tingling mala dish at home, on par with a Chinese restaurant.
- Fans of tender, melt-in-your-mouth beef stir-fries that are never tough.
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